Document No.

: AT/FSMS/P/04
FOOD SAFETY MANAGEMENT Issue Date : 15/09/2023
SYSTEM MANUAL Issue No. : 01
Revision No. : 00
ISO 22000:2018 Page No. : Page 1 of 3
SOP - 04 : PROCEDURE FOR CONTINUAL IMPROVEMENT
1. PURPOSE:
To develop and implement written procedures relating to continuous improvement of the
Food Safety Management systems. To continually improve the effectiveness of the FSMS.

2. SCOPE:
This procedure describes the system used for driving continual improvement in food safety.

3. RESPONSIBILITY:
 Quality Assurance (QA) / Food Safety Team Leader (FSTL)

4. DEFINITIONS:
 Continual improvement

5. PROCEDURE:
 Ensure regular management review.
 Ensure that customer complaints and Feedback from interested parties (Customers /
Suppliers) are addressed and are used to drive continuous improvement.
 Internal / External Audit Results used to improve process or system improvement
 Ensure that training for employees is ongoing
 One or more of the following is clearly communicated to employees at all levels:
o Vision Statement (Desired state of the business)
o Mission Statement (Purpose of the business and what it does to achieve its
vision)
o Food Safety and Quality Policy (Commitment to meet food safety, quality, and
regulatory requirements)
 Management ensures to communicate information about quality to personnel and
encourage feedback from employees back to management.
 Quality and productivity is measured
 Goals to improve quality and productivity is documented
 Methods for meeting the goals must be defined
 Performance against the goals must be documented.
 New strategies must be implemented if little or no progress is made in quality or
productivity improvement
 Probable Threat identified and corrective action plan established.

5.1. Process for continual improvement involve following steps:

Prepared By: FSTL Reviewed By: Operation Head Approved By: Managing Director

MASTER COPY
 Document No. : AT/FSMS/P/04
FOOD SAFETY MANAGEMENT Issue Date : 15/09/2023
SYSTEM MANUAL Issue No. : 01
Revision No. : 00
ISO 22000:2018 Page No. : Page 2 of 3
SOP - 04 : PROCEDURE FOR CONTINUAL IMPROVEMENT

a) Reason for improvement:

A process problem should be identified and an area for improvement selected, noting the
reason for working on it.
b) Current situation:
The effectiveness and efficiency of the existing process should be evaluated. Data to discover
what types of problems occur most often collected and analysed. A specific problem should be
selected and an objective for improvement is set.
c) Analysis:
The root causes of the problem should be identified and verified.

d) Identification of possible solutions:

Alternative solutions should be explored. The best solution should be selected and
implemented: i.e. the one that will eliminate the root causes of the problem and prevent the
problem from recurring.

e) Evaluation of effects:
It should then be confirmed that the problem and its root causes have been eliminated or their
effects decreased, that the solution has worked, and the objective for improvement has been
met.

f) Implementation and standardization of the new solution:

The old process should be replaced with the improved process, thereby preventing the
problem and its root causes from recurring.

g) Evaluation of the effectiveness and efficiency of the process with the improvement
action completed:
The effectiveness and efficiency of the improvement project should be evaluated and
consideration should be given for using its solution elsewhere in the organization.

Prepared By: FSTL Reviewed By: Operation Head Approved By: Managing Director

MASTER COPY
 Document No. : AT/FSMS/P/04
FOOD SAFETY MANAGEMENT Issue Date : 15/09/2023
SYSTEM MANUAL Issue No. : 01
Revision No. : 00
ISO 22000:2018 Page No. : Page 3 of 3
SOP - 04 : PROCEDURE FOR CONTINUAL IMPROVEMENT
6. REFERENCE RECORDS:
 Minutes of Management review
 FSMS Objective
 Audit Records
 Customer complaints
 Corrective actions and Preventive Action
 Training Records

7. REVISION HISTORY:

SL. NO. CHANGES MADE REVISION NO REVISION DATE

1 Initial Issuance 00 00

Prepared By: FSTL Reviewed By: Operation Head Approved By: Managing Director

MASTER COPY